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Vegetarian Couscous with Feta
2013-08-06
https://www.metro.ca/userfiles/image/recipes/couscous-vegetarien-feta-4540.jpg
PT15M
PT15M
PT35M
In a large frying pan or saucepan, melt butter over medium-high heat. Cook garlic, onion, celery, yellow pepper and beans for 2 to 3 minutes, until soft but not browned.Stir in tomatoes, juice and broth. Bring to a boil, and add salt, pepper and hot sauce.Stir in couscous and cover. Remove from heat and let stand about 5 minutes or until couscous has absorbed almost all the liquid. Fluff with a fork. Add chickpeas, herbs and cheese; stir well. Serve immediately.VariationFor a change of taste, try with Canadian Bocconcini, Mozzarella, Gouda, Cheddar or Havarti.
4
Metro
4
10
5
1
1 Tbsp. (15 mL) butter
2 cloves garlic, chopped
1 onion, chopped
2 celery
1 yellow pepper, diced
1 cup (250 mL) green beans, each cut into 3 or 4 pieces
19 oz (540 mL) Tomato
1/2 cup (125 mL) orange juice
1/2 cup (125 mL) vegetable broth
salt and ground pepper to taste
hot pepper sauce, to taste
1/2 cup (125 mL) medium couscous
19 oz (540 mL) chickpeas, rinsed and drained
2 Tbsp. (30 mL) chopped fresh oregano or 10 ml (2 teaspoon) dried oregano
2 Tbsp. (30 mL) chopped fresh mint or 10 ml (2 teaspoon) dried mint
1 1/2 cups (315 mL) diced or crumbled canadian feta
Vegetarian Couscous with Feta
4
servings
0:15
Preparation
0:15
COOKING
0:35
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)butter
-
2
cloves garlic, chopped
-
1
onion, chopped
-
2
celery
-
1
yellow pepper, diced
-
1 cup
(250 mL)green beans, each cut into 3 or 4 pieces
-
19 oz
(540 mL)Tomato
-
1/2 cup
(125 mL)orange juice
-
1/2 cup
(125 mL)vegetable broth
-
salt and ground pepper to taste
-
hot pepper sauce, to taste
-
1/2 cup
(125 mL)medium couscous
-
19 oz
(540 mL)chickpeas, rinsed and drained
-
2 Tbsp.
(30 mL)chopped fresh oregano or 10 ml (2 teaspoon) dried oregano
-
2 Tbsp.
(30 mL)chopped fresh mint or 10 ml (2 teaspoon) dried mint
-
1 1/2 cups
(315 mL)diced or crumbled canadian feta
Preparation
In a large frying pan or saucepan, melt butter over medium-high heat. Cook garlic, onion, celery, yellow pepper and beans for 2 to 3 minutes, until soft but not browned.
Stir in tomatoes, juice and broth. Bring to a boil, and add salt, pepper and hot sauce.
Stir in couscous and cover. Remove from heat and let stand about 5 minutes or until couscous has absorbed almost all the liquid. Fluff with a fork. Add chickpeas, herbs and cheese; stir well. Serve immediately.
Variation
For a change of taste, try with Canadian Bocconcini, Mozzarella, Gouda, Cheddar or Havarti.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
